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Asparagus in Vinaigrette Recipe

Photo by: Taste of Home

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"This chilled asparagus side dish is light and tangy. It's quick to fix, too," notes field editor Sonja Blow of Reeds Spring, Missouri.

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8 Servings
Prep: 20 min. + chilling

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, chopped
2 tablespoons diced green pepper
2 tablespoons sweet pickle relish
1 garlic clove, minced
1/3 cup Crisco® Extra Virgin Olive Oil
2 tablespoons lemon juice
1 tablespoon diced onion
1 tablespoon minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 102 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 260 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Asparagus in Vinaigrette published in Taste of Home April/May 2002, p8